Chicken Tortilla Soup

Leftovers are boring, and our Chicken Tortilla Soup is anything but boring! This savory, satisfying soup gets a fun twist by transforming leftovers from our Chili Chicken Taco recipe, topped with crunchy tortilla strips that are browned to perfection with Country Crock®. Same Ingredients, two delicious meals. #MorewithCrock

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Prep time5 min
Ready in30 min
PortionsPortions 6

Ingredients

For the tortilla strips:

12 corn tortillas, cut into 1/4'' strips
3 tablespoons Country Crock® Original Spread
1 teaspoon salt

For the soup:

leftover chicken from the Chili Chicken Taco recipe
2 tablespoons Country Crock® Original Spread
1 can black beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
48 ounces chicken broth
1 (1 pound) bag frozen fire-roasted corn (can sub regular frozen corn)
salt and black pepper, to taste

For topping:

handful of cilantro, chopped
1/4 cup sour cream
1 avocado

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

For the Tortilla Strips:

Heat oven to 375* and line a large baking sheet with parchment paper.
Melt 3 tablespoons of Country Crock in a microwave.
Scatter sliced tortilla strips on a sheet pan, drizzle Country Crock, and evenly sprinkle salt. Toss with hands to coat evenly, spread out into a single layer.
Bake for 15-18 minutes or until lightly golden brown.

For the Chicken Tortilla Soup

In a large stock pot over medium-low heat, melt Country Crock. Add leftover chicken from the chicken taco recipe and let simmer until heated through, approximately 5-8 mins.
Add the crushed tomatoes, black beans, corn, and chicken broth. Season with salt and pepper to taste. Bring heat back up to high and let soup come to a boil. Cover, lower the heat back to medium-low and simmer for 15 minutes. Turn off the heat. Add zest and juice of one lime.
To serve, pour soup into a bowl, and garnish with sour cream, avocado, cilantro, and tortilla strips.

What’s even better than using the same ingredients to make two delicious meals? Having someone make the grocery list for you. Here’s everything you need to make our Chili Chicken Taco and Chicken Tortilla Soup recipes:

2 large onions
2 limes
2 avocados
1 bunch cilantro
1 head garlic
2 rotisserie chickens
1 (45 oz.) package Country Crock Original Spread
1 small container sour cream
2 (4oz) can of chopped mild chilies
2 (1.13 oz) packages taco seasoning mix
1 (1 lb.) bag of frozen fire-roasted corn (can sub regular frozen corn)
1 can black beans
1 (48-oz) box chicken broth
1 (28 oz) can of crushed tomatoes
24 corn tortillas
Pantry spices: salt and pepper

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Chicken Tortilla Soup